Make a delicious chicken lentil curry in one pot with red lentils, spinach, and curry powder. This is a quick, uncomplicated curry that's ready in about 30 minutes.
This chicken lentil curry is an easy one-pot meal made with chicken, red lentils, and spinach. The lentils cook directly in the curry and thicken the sauce as they soften, so there's no need for extra steps.
It's a good recipe for busy days, as everything comes together in about half an hour and only one pot is needed. You can make a larger batch and freeze the leftovers for another quick, no-fuss dinner later in the week.
For other quick, no-fuss dinners, check out our one-pot pasta recipes like Hot Dog Pasta or Chicken Parmesan Garlic Pasta.
Prep Time:ย 10 minutes |ย Cook Time:ย 20 minutes |ย Ingredients:ย 11 + salt & pepperย |ย Servings:ย 4 |ย Difficulty:ย Easy
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Why this chicken lentil curry works so well
- One pot: everything cooks in the same pot, from start to finish
- Fast: ready in about 30 minutes
- Filling but balanced: chicken for protein, lentils for substance, spinach for freshness
- Flexible: easy to adapt to what you have on hand
It's also a great alternative to more elaborate curries when you want something comforting but not heavy.
Recipe ingredients
Chicken: You can use either breasts or thighs. I've tried both several times, and they're both delicious. If I had to pick a favorite, I usually go with thighs - they're a bit juicier and harder to overcook.
- This Chicken and Rice Cakes Stir Fry can also be cooked with either chicken breasts or thighs.
Red lentils: These are the best choice for this recipe, as they cook down until very soft and give the curry its creamy texture. Other types of lentils can work too, but you'll need to adjust the cooking time, and the texture and flavor of the dish will be different.
- If you have another type of lentil, try Lentil and Chorizo Stew instead.
Spinach: I mostly use a bunch of mature spinach, but a generous bag of baby spinach works as well. You'll need about 12.5 oz / 350 g, a little more or less is fine.
- If you have a handful of baby spinach leftovers, make these amazing Feta and Spinach Rolls.
See the recipe card for the full recipe and ingredient quantities.
How to make chicken lentil curry?
Step #1: Sautรฉ the onions for 3-4 minutes until slightly softened, don't let them get brown. Stir in the spices.
Step #2: Add the chicken and stir well to coat them evenly with the curry powder and spices.
Step #3: Add lentils, stock, salt, and pepper. Simmer on medium-low and cover the pot, leaving a small gap for 15-20 minutes until the lentils are soft and tender.
Step #4: Check during the last 5 minutes and add a bit more stock if the curry seems too thick - just enough to loosen it.
Step #5: Add the spinach gradually and let it wilt.
Step #6: Adjust the taste with lemon, salt, and pepper if needed. Add cilantro before serving.
What to serve with chicken lentil curry?
- Basmati or jasmine rice
- Flatbread or naan for scooping.
- A simple cucumber or apple salad would be great on the side.
Because it's already hearty, you don't need much on the side.
Variations and tips
- Chili: I used a standard long red chili with medium heat. If your chili is hotter, use less or remove the seeds.
- Curry powder: Medium green curry powder works very well here, but medium yellow curry powder is also a good option.
- Chicken thighs vs. breast: Thighs stay juicier, but chicken breast works just as well if you don't overcook it.
- Make it creamier: Add a splash of coconut milk or heavy cream at the end if you want a richer curry.
Storage and reheating
Leftovers keep well in the refrigerator for up to 3 days.
Freeze chicken lentil curry in an airtight container for up to 3 months and defrost in the fridge.
Reheat gently on the stove or in the microwave, adding a little water or stock if needed to loosen the sauce.
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๐ Recipe
Easy One-Pot Chicken Lentil Curry
Equipment
- Large Dutch oven or another heavy-bottomed pan
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 medium onion sliced
- 2 large garlic cloves
- 1 thumb-sized piece of ginger
- 1 long red chili finely sliced, Note 1
- 1 tablespoon oil
- 1 heaped tablespoon curry powder Note 2
- ยฝ cup red lentils
- 2 cups chicken stock
- 1 bunch of spinach roughly chopped, Note 3
- 1-2 tablespoons fresh lemon juice to taste
- fine sea salt and ground black pepper
- a small bunch of cilantro or parsley
Instructions
- Chop the chicken: Cut the chicken breast or thighs into bite-sized pieces and set them aside.1 lb boneless skinless chicken breast or thighs
- Prepare other ingredients: Finely slice the onion and set it aside. Finely chop the garlic, ginger, and chili, keeping them separate from the onions. Wash the lentils and spinach in separate colanders or one after the other.1 medium onion, 2 large garlic cloves. 1 thumb-sized piece of ginger, 1 long red chili
- Sautรฉ onions: Heat the oil in a pot. Sautรฉ the onions for 3-4 minutes until slightly softened, but do not allow them to brown.1 tablespoon oil + onion
- Add aromatics: Add the garlic, ginger, chili, and curry powder, and stir for another 2 minutes until fragrant.garlic + ginger + chili +1 heaped tablespoon curry powder
- Add the chicken pieces and stir well to coat them evenly with the curry powder and spices.
- Simmer curry: Add the washed lentils, chicken stock, and a pinch of salt and pepper. Bring to a boil, then reduce the heat to medium-low and cover the pot, leaving a small gap. Cook for 15-20 minutes until the lentils are soft and tender. Check during the last 5 minutes and add a splash of extra stock or water if the curry seems too thick - just enough to loosen it.ยฝ cup red lentils + 2 cups chicken stock
- Add the spinach gradually, pressing down each batch once the previous one has wilted slightly.1 bunch of spinach
- Adjust the flavor with lemon juice and additional salt and pepper if needed. Stir in the chopped cilantro before serving.1-2 tablespoons fresh lemon juice + fine sea salt and ground black pepper + a small bunch of cilantro or parsley
- Serve immediately with basmati or jasmine rice or with naan bread.
Notes
- Chili: I used a standard long red chili, medium hot. If you use a different type of chili or one that is hotter, adjust the amount to taste.
- Curry powder: I used medium green curry powder this time, but medium yellow curry powder works just as well.
- Spinach: Use a bunch of mature spinach or a generous bag of baby spinach, about 12.5 oz / 350 g.
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